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Questions tagged [ice-cream]

Questions about ice cream, soft or hard frozen dairy with sweetener & flavorings

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3 votes
10 answers
12k views

How can I make my ice cream soft as it is too hard to carve straight from the fridge?

I have made my recipe with many changes and the most successful effort was the addition of a Instant Pudding mix. All others were much too hard to carve and serious effort was needed to just get the ...
5 votes
2 answers
3k views

What are some ways to make whipping cream if I don't have any cream

I have milk evaporated milk, sugar, baking powder, baking soda, cornstarch, condensed milk, lemon juice and some others but I need help
4 votes
3 answers
1k views

What are food additives that help popsicles/shaved ice melt slower?

What are food additives that help popsicles/shaved ice melt slower? Simple popsicle ingredients: water, sugar, flavoring I used agar agar and gelatin before, but don’t want to: The texture is not the ...
2 votes
1 answer
246 views

How a liquid chamoy will affect proportions in ice cream making

I'm looking for a rule of thumb so I don't mess up the base custard. So for example, let's take this NYTimes recipe: https://cooking.nytimes.com/recipes/1016605-the-only-ice-cream-recipe-youll-ever-...
1 vote
2 answers
7k views

What could cause ice pops (popsicles) to go soft in the freezer?

I’m having a strange issue with the storage of ice pops (popsicles/ice lollies) in the freezer. I recently bought a new freezer and still have the exact same issue which we can’t figure out. Whenever ...
2 votes
1 answer
98 views

If you’re aging your ice cream base, what temperature should it stay at? [duplicate]

I make a custard based ice cream with eggs in it and I heard that aging your base makes the ice cream taste better and gives a creamier texture. Without aging it I normally make my base, warm the ...
8 votes
5 answers
3k views

Why is Ice Cream used in Hot Buttered Rum?

I'm looking at recipes for Hot Buttered Rum, as I have plenty of rum and it's cold out. Several of the recipes call for vanilla ice cream. Is that traditional? What is it for? Wouldn't it just cool ...
3 votes
4 answers
2k views

Can I convert a no-churn icecream recipe to lactose- and sugar-free?

I want to make a no-churn ice-cream for my wife, it needs to be sugar-free and lactose-free. The recipe I found calls for condensed milk and 35% cream. I can find lactose-free cream in the local ...
0 votes
0 answers
59 views

Is it safe to eat old ice-cream? [duplicate]

I have an non-opened I ice-cream in the freezer that is older that one year.is it save to eat it?
2 votes
2 answers
432 views

Why doesn't grape Ice-cream exist?

I've heard in multiple places that Grape Ice-cream does not exist or it is very difficult to make are there any serious papers that corroborate this information?
4 votes
2 answers
5k views

Why does my ice cream get crispy in my float?

I float my ice cream with Diet Pepsi. I'm always excited for when the ice cream gets crispy. It gets crispier when I use cold soda instead of room temperature. Is my soda freezing in the ice cream?
1 vote
1 answer
313 views

How to sanitize popsicle sticks

Is there any way of sanitizing the wooden sticks? I have the feeling they may become dirty once the package is opened and as this is will come into someone's mouth that's why I am asking. BTW I ...
5 votes
2 answers
3k views

Tips for colouring vanilla ice cream

Using an ice cream machine, I want to make vanilla ice cream, but include some blue and red swirls in the finished product. I considered dropping in some food coloring, but don't want to end up with a ...
38 votes
4 answers
12k views

Why does pistachio ice cream not taste like pistachio nuts?

I have eaten pistachio nuts (roasted, salted) many times and I like it. I also like pistachio flavoured ice cream, but I don't find it much similar. If it wasn't named like that, I would probably not ...
5 votes
7 answers
19k views

Is it possible to make non-sweet icecream (i.e. with no added sugar or sweeteners)?

I know plain frozen yogurt exists, but what is so special about sugar that there doesn't seem to be a non-sweet substitute?
0 votes
2 answers
390 views

How do you prevent ice crystals from developing in your ice cream? [duplicate]

So I heat and whisk some cream with egg yolks, sugar, and lemon juice in a water bath until thick, whip the rest of the cream, mix the two together and put it into a freezer. After five or so hours I ...
4 votes
1 answer
906 views

Cuisinart frozen yogurt recipes confusing

I just bought an ice cream maker (ICE 70) and it came with an instruction/recipe book, but the recipes for the frozen yogurt are confusing. One example is like this 2 cups whole milk, plain Greek ...
13 votes
3 answers
3k views

Can Ice Cream Maker Wall be Too Cold?

There seems to be a recommended minimum temperature for making ice cream of about -30C. But, the temperature of liquid nitrogen (-200C), which is often used for the same purpose, is much lower. So, ...
3 votes
1 answer
551 views

Ice Cream Sugar Substitutes - Applesauce?

Can I replace the sugar in ice cream with (very smooth) applesauce. I do not enjoy my desserts to be super sweet and I always have tons of homemade applesauce sitting in the fridge. How much would ...
0 votes
0 answers
110 views

No frost refrigerator

Can I put popsicle in no frost freezer? I bought popsicle and put in my -24c "No frost" freezer and all of my popsicle melt. Is it normal or my "No frost" freezer need service? ...
14 votes
2 answers
6k views

Can I freeze ice cream base before creaming it?

I recently acquired an ice cream maker, and successfully used it to make sone chocolate and coffee ice cream. The ice cream maker is actively cooled, but I doubt it makes a different. Most ice cream ...
0 votes
0 answers
110 views

Scraper for Ugolini & C miniGel L4

I have recently inherited a "Ugolini & C miniGel L4" gelato or ice cream maker that my mother bought in the early 1980s (Williams and Sonoma began importing this model in 1979 but ...
-1 votes
2 answers
326 views

Thickening cream in a blender to increase fat content?

I've established that it's not possible(or a compromise at best) to mix other things in single cream to increase its fat content. I have 25% and 30%(rarer) cream available where I'm at, and I'd like ...
2 votes
2 answers
54k views

How long do I need to freeze the freezer bowl when making the second batch of ice cream?

I have made one batch of ice cream, and now I need to make another. I have rinsed out the freezer bowl, and when I dried it I noticed that the water had frozen to a thin film of ice. So it is ...
1 vote
1 answer
622 views

How does freeze-drying ice cream work?

How do they make freeze dried ice cream (like for astronauts)? How does freeze-drying work? It just seems like we should be able to make it at home, or at least buy it in the supermarket or a ...
11 votes
3 answers
10k views

What is the secret behind "always soft" ice cream?

Since humanity discovered the ice cream in a frozen cave in Antarctica, it was so hard you had to wait 15-20 minutes to be able to use it as food and not as a blunt object for a Hitchcock's plot. Then,...
4 votes
3 answers
49k views

What happens if you freeze a soft serve of ice cream?

If I buy a soft serve of ice cream (a single serving in a cone or tub) and put it in my home freezer, will it retain its shape and texture? What will happen to it?
11 votes
3 answers
6k views

How does adding vanilla extract help make a milkshake if the ice cream is already vanilla?

I recently purchased a professional-style milkshake mixer, and some recipes I've researched say that adding ice cream is a must for making shakes, along with adding a few drops of milk. But some of ...
13 votes
9 answers
5k views

Does 'Non-cold/warm ice-cream' exist?

Is there a food that resembles the texture and consistency of ice cream but is not cold/does not have to be kept cold?
1 vote
1 answer
2k views

Why mono and diglycerides instead of xanthan?

Xanathan gum (like many other vegetable gums) is often used as an emulsifier and for thickening liquids. Meanwhile, mono- and diglycerides (aka glycerin flakes) are used in a similar way. I have ...
8 votes
5 answers
5k views

Does pistachio ice cream need pistachio nut chunks in it?

I have become a big fan of pistachio ice cream, and I do mean the ice cream. I feel the nuts in the store-bought containers I have gotten are to the detriment of the ice cream. Is there some reason ...
1 vote
2 answers
212 views

Can I measure solids-not-fat using nutrition facts only?

My first time to ask here. I'm trying to formulate my own recipe of vegan ice cream and am following a certain proportion/percentage for each component (fat 17%, sugar 14%, solids-not-fat (SNF) 11% ...
1 vote
1 answer
248 views

Do I need to re-pasteurize my soft serve mix?

I'm using all prepackaged ingredients, and following good sanitization (QA) procedures of utensils and work area. Do I need to re-pasteurize my mix before feeding it into the machine? The machine has ...
2 votes
1 answer
587 views

How to remedy rock-hard sugar-free ice cream

I am making sugar free ice cream, however I obviously have run into many issues. The first is that my ice cream is freezing hard as a rock when left overnight. When reading the forums on many ...
2 votes
2 answers
1k views

how long does chilling take for this icecream recipe

The link at the bottom is for an icecream recipe without the machine. One part of it requires chilling a heated mixture. I was wondering if anyone knew how long the chilling will take since the other ...
0 votes
0 answers
136 views

Donvier ice cream maker - inserting the bucket

Recently I bought a Donvier 1 pint ice cream maker on Ebay. When I figured out how to put the rim on the chill recepticle it didn't seem that hard. When the ice cream didn't freeze I did some ...
1 vote
1 answer
487 views

Why is my soft serve too stiff?

Is there an intelligent commercial machine soft serve calculator? I'm a noob at this, bag powder mixes taste like crap, can't find any fresh dairy mixes here in central Florida. So far, the best I can ...
0 votes
1 answer
1k views

How to properly fill the ice and salt into an oldfashioned ice cream machine?

I am making ice cream with an inexpensive electric machine that uses a dasher. For a test I put 2 quarts of water in the inner pot. Then I added 8 trays of ice to the space between the inner and ...
4 votes
2 answers
5k views

Custard based ice cream vs eggless ice cream

I'm looking up ice-cream recipes to try to make one for the first time. I found recipes that use the custard base (with eggs) and then some that do not use any eggs. I am also planning to buy an ice-...
1 vote
2 answers
2k views

Unsweetened or fruit sweetened ice cream - Replacement for sugar in ice cream?

What is the best carb or protein to replace sugar in an ice cream recipe? I would like to remove cane sugar, artificial sweeteners, honey, maple syrup, xylitol, stevia, erythritol, etc. from my ice ...
1 vote
1 answer
177 views

Gelato disappointingly icy [duplicate]

I recently attempted to make this gelato recipe which required procuring some special ingredients (liquid glucose and powdered dextrose). I had high hopes for a very silky-smooth, creamy gelato. I ...
5 votes
2 answers
12k views

Homemade ice cream texture gritty, sandy?

Made my own ice cream today using one of the Cuisnart ice cream machines. Followed the recipe down to a T and after trying out the ice cream it had this disgusting sandy, gritty texture to it. Recipe:...
1 vote
4 answers
911 views

What can I add to soften too hard peanut butter ice cream?

My staff is having a hard time scooping our Peanut Butter Ice cream. It's too rock hard. We make the Ice cream in-house using a 15% Super Premium base. I want to know what can I add to soften the ice ...
0 votes
1 answer
629 views

Does chocolate ice cream tend to have more salt than strawberry or vanilla?

To the question Why does chocolate ice cream melt faster than others? I wrote an answer that suggests that it's not because of chocolate ice cream's dark color, but instead because of a lower melting ...
3 votes
1 answer
476 views

How does invert sugar reduce crystallization in ice creams?

I have often read that invert sugar reduces crystallization in ice creams. But why would that be? Wouldn't dextrose/glucose also offer the same benefits that invert sugar offers?
1 vote
2 answers
223 views

What are the effects of heavy cream and milk in ice making?

I want to make ice cream at home with my simple ice curner. I found the NY Times article which states 2 cups heavy cream 1 cup whole milk ⅔ cup sugar ⅛ teaspoon fine sea salt 6 large egg yolks Now ...
7 votes
3 answers
68k views

Repeatedly softening ice cream in the microwave

My wife is in the habit of making ice cream easier to serve up by defrosting it in the microwave for 20 seconds or so to soften it. After serving, the ice cream goes back in the freezer until the ...
8 votes
3 answers
5k views

I just made ice cream. Unfortunately, it became gritty in the end result. What is a way to make use out of it?

I just made vanilla ice cream with my ice cream machine. The taste was amazing, however, the texture was sandy and gritty. I made a awful lot, and I do not want to dump the ice cream. How am I going ...
8 votes
7 answers
115k views

Emulating Starbucks Frappuccino Cream Base

At Starbucks, the "Cream Based" (no coffee) frappuccinos all use a proprietary syrup base which I would like to emulate to be able to make a reasonable facsimile at home. When the baristas make a "...
2 votes
1 answer
18k views

Is it safe to eat ice cream that was left in a refrigerator overnight? [duplicate]

A pint of dairy ice cream was accidentally left in the refrigerator overnight. It was then placed back in the freezer. Is there any risk in eating it now?

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